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Low FODMAP Holiday Morning Breakfast Casserole

By Jody Garlick, RD LDN

Serves 6-8

3 medium potatoes, peeled and cut into ½ inch cubes

1-pound ground pork

1 tablespoon Casa de santé Italian Tuscan Herb Seasoning

1 teaspoon salt

1 red pepper, diced

6 eggs

1/3 cup lactose-free milk

¼ teaspoon black pepper

1 ½ cups shredded Cheddar cheese


Preheat oven to 375 degrees. Cook the potato cubes in boiling water for 5 minutes. Drain and set aside to cool. Add ground pork, Casa de santé Italian Tuscan Herb Seasoning, salt, and red peppers to a skillet and cook over medium-high heat until browned and cooked through. Drain grease and add pork mixture to a 13 x 9-inch baking dish. Add cooked potatoes to baking dish. In a bowl, whisk together eggs, milk, and black pepper and pour into the baking dish. Add the shredded cheese and stir to combine. Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes. Remove from oven and let the casserole sit for a few minutes before serving.

Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.


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